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The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions ...
Roasting coffee beans in a wok on a kitchen stovetop. Home roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. Home roasting of coffee has been practiced for centuries, using simple methods such as roasting in cast-iron skillets over a wood fire and hand-turning small steel drums on a kitchen stovetop.
Caffeine (1,3,7-trimethylxanthine) is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes.
Roasted coffee beans. The next step in the process is the roasting of green coffee. Coffee is usually sold in a roasted state, and with rare exceptions, such as infusions from green coffee beans, [98] coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. [99]
In this process, moistened green coffee beans are contacted with large quantities of supercritical CO 2 (CO 2 maintained at a pressure of about 4,000 pounds force per square inch (28 MPa) and temperatures between 90 and 100 °C (194 and 212 °F)), which removes about 97% of the caffeine from the beans.
The study found that roasting coffee beans at higher temperatures, such as 250 °C, resulted in greater breakdown of chlorogenic acids compared to lower temperatures. This degradation led to the formation of potent antioxidant compounds, including pyrocatechol and 2-methoxy-4-vinylphenol.
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